Funder
Stiftelsen för Strategisk Forskning
Reference27 articles.
1. Beta glucan: A valuable functional ingredient in foods;Ahmad;Critical Reviews in Food Science and Nutrition,2012
2. Composition of the protein ingredients from insoluble oat byproducts treated with food-grade enzymes, such as amylase, cellulose/xylanase, and protease;Aiello;Foods,2021
3. Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides;Broekaert;Critical Reviews in Food Science and Nutrition,2011
4. A comprehensive review on oat milk: From oat nutrients and phytochemicals to its processing technologies, product features, and potential applications;Cui;Food& Function,2023
5. Scientific Opinion on the substantiation of a health claim related to oat beta glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006;EFSA;EFSA Journal,2010